| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups/stews, Potatoes, Ham/pork, Hungary, Archived |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour, all-purpose |
| 1 |
|
Eggs |
|
|
Salt |
| 1 |
lb |
Potatoes; peeled |
| 2 |
qt |
Broth, beef |
| 1/4 |
lb |
Bacon, smoked; diced |
| 1 |
sm |
Onions; minced |
| 1 |
|
Pepper, green; sliced thin |
| 1 |
tb |
Paprika |
| 1 |
md |
Tomato; peeled, chopped |
INSTRUCTIONS
Knead flour, egg and pinch of salt into a hard dough. Roll very thin and
dry for about 2 hours. Texture should be almost like a stiff blotting
paper.
Cut potatoes into 1/2 cubes, cook in 2 quarts broth for about 10 minutes.
Fry diced bacon over low heat. Remove cracklings and set aside. Put onion
and broken chips of dough in remaining fat. Brown the onion and noodle
pieces together over low heat for 5-10 minutes.
Add 1 teaspoon salt, green pepper, potatoes with broth, paprika, tomato
and crackling pieces. Cook everything gently until potatoes and noodle
pieces are done, which should be another 5-10 minutes. Adjust salt.
MM and upload by DonW1948@aol.com / CH
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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